4 boneless, skinned, chicken breasts
3/4 c. bottled Italian dressing
1 sm. mild onion
1 sm. green pepper
1 sm. red pepper
1 sm. yellow pepper
1 c. sliced fresh mushrooms
1/2 tsp. garlic salt
Flour tortillas
Picante sauce
Sour cream
Salt and pepper to taste

Cut into strips chicken breasts and peppers. In heavy bag, combine chicken strips and dressing. Refrigerate for several hours or overnight, turning bag occasionally. Drain.

Heat 12 inch non-stick skillet over medium high heat. Stir fry chicken strips and onions for 2 minutes. Add pepper strips and mushrooms. Cook and stir until chicken is done and peppers are tender. Season with garlic salt and salt and pepper to taste. Serve in warm tortillas. Top with picante sauce and sour cream. 4 servings.